Jamaican Shrimp Pasta Recipe

Introduction

Jamaican Shrimp Pasta is a vibrant dish that blends tender shrimp with creamy coconut milk and bold jerk seasoning. This flavorful meal comes together quickly, making it perfect for a weeknight dinner with a tropical twist.

Ingredients

• 8 ounces fettuccine or linguine pasta
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 1 can (14 ounces) coconut milk
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Stir in garlic and bell pepper, cooking for another 2-3 minutes until softened.
3. Step 3: Increase the heat to medium-high and add shrimp to the skillet. Season with salt, pepper, and jerk seasoning. Cook for 3-4 minutes until shrimp turn pink and are cooked through.
4. Step 4: Pour in coconut milk and lime juice, stirring to combine. Let the mixture simmer for 3-5 minutes to meld flavors. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
5. Step 5: Add the drained pasta to the skillet, tossing gently to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the pasta hot, garnished with chopped cilantro and lime wedges for a bright, fresh finish.

Tips & Variations

• For a spicier dish, add a pinch of cayenne pepper or more jerk seasoning to taste.
• Substitute shrimp with chicken or tofu for a different protein option.
• Use light coconut milk to reduce calories without sacrificing flavor.
• Freshly squeeze lime juice just before serving to enhance the dish’s brightness.

Storage

Store leftover Jamaican Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

Is this dish very spicy?

The heat level depends on the jerk seasoning you use. You can adjust the amount to make it milder or spicier according to your preference.

Jamaican Shrimp Pasta Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Jamaican Shrimp Pasta combines tender shrimp sautéed with vibrant bell peppers and aromatic garlic, all tossed in a creamy coconut milk sauce spiced with bold Jamaican jerk seasoning. Served over perfectly cooked fettuccine or linguine and garnished with fresh cilantro and lime wedges, this dish delivers a delightful blend of Caribbean flavors with comforting pasta for an easy weeknight meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces fettuccine or linguine pasta

Shrimp and Vegetables

• 1 pound large shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)

Sauce and Seasoning

• 1 tablespoon olive oil
• 1 can (14 ounces) coconut milk
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste

Garnish

• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened and fragrant.
3. Cook the Shrimp: Increase the heat to medium-high and add peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes until they turn pink and are cooked through, stirring occasionally for even cooking.
4. Make the Sauce: Pour in the can of coconut milk and add the fresh lime juice, stirring to combine all ingredients. Allow the mixture to simmer gently for 3-5 minutes so the flavors meld together. If the sauce appears too thick, gradually add the reserved pasta water until you reach the desired creamy consistency.
5. Combine: Add the drained pasta back into the skillet with the shrimp and sauce. Toss everything together thoroughly to evenly coat the pasta with the creamy sauce. Taste and adjust the salt and pepper as needed for seasoning balance.
6. Serve: Plate the Jamaican shrimp pasta while hot. Garnish with freshly chopped cilantro and serve alongside lime wedges for an additional burst of fresh citrus flavor.

Notes

• Choose large shrimp for best texture and flavor; ensure they are peeled and deveined before cooking.
• If you prefer a spicier kick, add extra jerk seasoning or a pinch of cayenne pepper.
• This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
• Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.
• Using fresh lime juice enhances the bright, tangy flavor that complements the rich coconut sauce.

Keywords: Jamaican shrimp pasta, jerk shrimp pasta, creamy coconut pasta, Caribbean pasta recipe, spicy shrimp linguine